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Add sun-dried tomatoes to traditional olive tapenade and spoon over cream cheese for a crowd-pleasing appetizer. Serve with your favorite crackers.
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Consulting chef Zak Pelaccio coats his extra-crisp version in panko (Japanese bread crumbs) and fries them in schmaltz, or chicken fat, though vegetable oil works well, too.
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Get Lazy Chiles Rellenos Recipe from Food Network
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Jollof, a traditional Nigerian main dish, brings out the best flavors of rice and chicken and pairs especially well with fried plantains.
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These crispy little salt-cod fritters are a favorite of CHOW editor Meredith Arthur.
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Get Hot Chicken-Fried Steak Sandwiches Recipe from Food Network
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Chef John includes an extra trick or two for making quick and easy air-fried French fries that are worth your time and dipping sauce!
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Hot chocolate could warm you up on a cold day, but what about those unmercifully cold sub-zero days? This recipe uses a combination of spices and creamy chocolate to create a smooth drink with a lingering warmth. Garnish with a candy cane or cinnamon stick if desired.
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Crispy bacon with sauteed onions, brown sugar, sherry vinegar, seasonings, is finished off with aged balsamic vinegar and olive oil.
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These are tiny gingersnaps that pack a punch of flavor! I call them 'midnight' because they taste dark and mysterious to me. They are similar to the German pfeffernuss (peppernuts).